Ginger, Salt & Pepper

Chettinadu curries & roasts are made with a specific spice mix powder. The recipe for the masala can be found linked here

Ingredients

For marination

1 lb Chicken (cleaned and cut into small pieces)

1.5 tsp Turmeric powder

1 tbsp Ginger Garlic paste

2 tbsp Lemon juice

2 tsp Chettinadu Masala

For Gravy

5 tbsp Vegetable oil/ Sunflower oil

10-15 Curry leaves

2 Green Chillies (slit lengthwise)

2 Onions (large)(diced small)

2 tbsp Ginger Garlic paste

1.5 tbsp Chilli powder

2 tbsp Coriander powder

1.5 tsp Black pepper powder

2.5 tbsp Chettinadu masala

2 Tomato (medium)(diced small)

3/4 cup Water

Salt to taste

Recipe

1. Clean and cut the chicken into small pieces and pat them dry
2. Combine all the ingredients for marination and rub onto the chicken pieces. Marinate for a minimum of an hour
3. In a pressure cooker, heat the oil and add curry leaves and let them splutter
4. Add onions and green chillies to this and cook until they area light golden brown
5. Add the ginger garlic paste to this and cook until golden
6. Mix in the Coriander, Chilli and Black pepper powders into this and cook for 2-3 minutes
7. Add tomatoes to this cook until they are mush
8. Add marinated meat & chettinadu masala to this and cook for 5-7 minutes
9. Pour water into this and close and pressure cook for one whistle and turn off the heat
10. Once the pressure has been released, remove the lid, turn the heat back on and add salt
11. Cook until the water has evaporated

Serve hot with Chappatis, Rice, Porotta (my personal favorite), idlis or dosa